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Rosemary Stars


Makes 5 Dozen Cookies


1 cup unsalted butter

½ cup superfine sugar

3 cups unbleached all-purpose flour

3 Tbs fresh rosemary, finely hopped

½ cup unsalted natural (not red-dyed) pistachios, shelled and chopped


Preheat oven to 325°.

Cream together butter and sugar until smooth.

Work in flour and rosemary until you have a soft dough.

Shape dough into two balls.

Roll out on a floured surface to ¼" thick.

Using a star cutter, cut out cookies.

Re-roll scraps until all dough is used.

Place on an ungreased baking sheet 2" apart.

Sprinkle with pistachios, pat down.

Bake for 15-20 minutes, until cookies are a light golden color.

Cool on a wire rack.

Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT


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